1-Methylcyclopropene effects on temporal changes of aroma volatiles and phytochemicals of fresh-cut cantaloupe

Ana L. Amaro, Joana F. Fundo, Ana Oliveira, John C. Beaulieu, Juan Pablo Fernández-Trujillo, Domingos P. F. Almeida*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

25 Citations (Scopus)

Abstract

BACKGROUND: Orange-fleshed cantaloupe melons have intense aroma and flavor but are very perishable during storage life. Fresh-cut processing enhances ethylene-mediated quality losses. Post-cutting 1-methylcyclopene (1-MCP) application to fresh-cut cantaloupe was evaluated for its effects on quality attributes, phytochemical content and aroma volatiles. RESULTS: Fresh-cut cantaloupe (Cucumis melo var. cantalupensis 'Fiesta') cubes treated with 1.0 μL L-1 of 1-MCP for 24 h at 5 °C, packaged in vented plastic clamshells and stored under normal atmosphere at 5 °C for 9 days, preserved their soluble solids, total phenolics, total carotenoids and β-carotene contents, but significant softening occurred. A significant increase of non-acetate esters and a decrease of aldehydes occurred during storage. Most quality attributes of fresh-cut cantaloupe were unaffected by the treatment with 1-MCP. 1-MCP-treated fresh-cut cantaloupe accumulated higher levels of propyl acetate, 2-methylbutyl acetate, methyl butanoate, methyl 2-methyl butanoate, methyl hexanoate, 2-methylbutyl alcohol and phenethyl alcohol, and lower levels of benzyl alcohol and heptanal than untreated controls. CONCLUSION: Post-cutting treatment with 1-MCP affected nine of the flavor-important volatiles, particularly those derived from the amino acids isoleucine and phenylalanine, but had no practical effect on phytochemicals or other quality attributes.
Original languageEnglish
Pages (from-to)828-837
Number of pages10
JournalJournal of the Science of Food and Agriculture
Volume93
Issue number4
DOIs
Publication statusPublished - 15 Mar 2013

Keywords

  • β-carotene
  • Antioxidant activity
  • Cucumis melo
  • Melon
  • Minimally processed fruit
  • Phenolics

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